Step 3: Coat the Cauliflower
Take one floret at a time:
- Dip it into the flour, shaking off excess.
- Dip into the egg, coating fully.
- Roll it in the breadcrumb mixture, pressing gently so the coating sticks.
Place coated florets on a plate while you finish the rest.
Step 4: Cook Until Crispy
For Baking:
- Preheat the oven to 220°C (425°F).
- Line a baking sheet with parchment paper.
- Arrange florets in a single layer without overcrowding.
- Lightly spray or drizzle with oil.
- Bake for 20–25 minutes, flipping halfway, until golden and crisp.
For Frying:
- Heat oil in a pan over medium heat.
- Fry florets in small batches until deep golden brown.
- Remove and drain on paper towels.
Both methods deliver crunch—baking is lighter, frying is extra indulgent.
Step 5: Serve and Enjoy
Serve immediately while hot and crispy. Pair with your favorite dipping sauce such as garlic yogurt, spicy mayo, honey mustard, or classic marinara.
Tips for Extra Crispiness
- Use panko breadcrumbs for a lighter, crunchier texture
- Don’t overcrowd the pan or baking sheet
- Flip halfway through cooking for even browning
- Add grated Parmesan to the breadcrumb mix for extra flavor
Final Thoughts
Crispy cauliflower is one of those dishes that surprises everyone. It’s crunchy, comforting, and endlessly adaptable—perfect for weeknight dinners, parties, or healthy snacking. Once you try it, it’s hard to believe such a simple vegetable can taste this good.
If you want, I can also:
- Turn this into a viral food blog post
- Rewrite it for SEO or Pinterest
- Create spicy, vegan, or air-fryer versions
Just tell me 😊
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